Description
A decadent fusion of creamy cheesecake, rich caramel, and a sweet, crispy brûlée topping, all elevated with a touch of sea salt. This dessert is the perfect balance of indulgence and sophistication.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 3 tbsp sugar
- 6 tbsp butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 tbsp vanilla extract
- 1 cup sour cream
- 1 cup heavy cream
- ¾ cup caramel sauce (store-bought or homemade)
- 1 tsp sea salt
- ¼ cup sugar (for topping)
Instructions
- Prep the Crust: Preheat oven to 325°F (160°C). Combine graham cracker crumbs, 3 tbsp sugar, and melted butter. Press mixture into the base of a springform pan. Bake for 10 minutes, then set aside to cool.
- Make the Cheesecake Filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Stir in vanilla, sour cream, and heavy cream. Pour over cooled crust.
- Bake the Cheesecake: Bake for 50–60 minutes, or until the center is set but slightly jiggly. Turn off the oven and let it cool in the oven with the door ajar for 1 hour. Chill for at least 4 hours or overnight.
- Finish with Caramel & Salt: Drizzle caramel sauce over the chilled cheesecake. Sprinkle sea salt on top. For the brûlée effect, sprinkle sugar evenly and use a kitchen torch to caramelize the sugar until golden and crisp.
- Serve and Enjoy! Allow the brûléed sugar to set before slicing and serving.
Notes
- You can use homemade caramel sauce for a richer flavor.
- If you don't have a kitchen torch, place the cheesecake under a broiler for 1–2 minutes, watching closely.
- This cheesecake is best enjoyed the next day for a more developed flavor.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
Nutrition
- Calories: 450
- Sugar: 32g
- Fat: 30g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g